We lover to serve this garlic mayonnaise spiced with pepperberries, with poached seafood and some of the poaching broth by anding add some Pepperberry Aioli to the soup. It is also wonderful with grilled lamb and home made BBQ hamburgers. Think of any Mediteranean style dish and aioli will be the perfect accompaniment.
Makes 1 cup (250m)
1 egg yolk
Tasmanian Pepper Salt to taste
1 teaspoon dry mustard powder
¾ cup (200ml) olive oil
2 tablespoons white vinegar or lemon juice
4 pepperberries (fresh, frozen or dried- if dried crush to a powder first in a mortar and pestle or bought ground)
2 cloves garlic crushed
Make a mayonnaise by blending the egg yolk, salt and mustard in a food processor. With the motor running gradually add a few drops of the oil, processing continuously. Keep adding the oil in this way until the mayonnaise begins to thicken. Add the pepperberry and garlic at this stage and continue until all the oil is incorporated.
Remove the aioli from the food processor and gently whisk in the vinegar or lemon juice.
This is best served at room temperature, but it will keep for 4-5 days in an airtight container in the fridge.